Fragrant fish salad


My Frangrant Fish

Well this is without question my recipe of the month, but may become the recipe of the year!! To die for, After a salad I’m usually left still longing for something else… but this one has hit the note. I made this dish with a beautiful bit a Sea bass because the Waitrose fish counter didn’t have any Red Mullet!!!! tut tut! However it worked and I suspect the red mullet might have been a little firmer.

i did take a picture of this dish – butits on the clip board on my camera and i don’t know how to save it to the dark disk of my PC!! any tips welcome.

If you make this dish for a dinner party I think you’d win the £1000 prize money!! and if you follow my blog, you’ll have a complete menu set!!!

Fragrant Fish Salad

Serves 4

350 g red mullet
2 gem lettuces
1 mango, peeled and sliced
½ red pepper, thinly sliced
8 Baby plum tomatoes sliced into half
½ small cucumber, cut into cubes
3 spring onions, sliced diagonally 1 cm
Fish Marinade:
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground fennel
1 tsp sugar
½ tsp green or red chilli
1 tsp garlic
2 tbsp vegetable oil
¼ tsp salt
2 tbsp creamed coconut
1.5 tbsp boiling water
2 tbsp vegetable oil
Juice and zest of a lime
1 red chilli, chopped
1 tsp sugar
Handful coriander, chopped
Mint Leaves

Cooking Instructions :
1)Cut fish into strips.
2)Mix marinade ingredients in a bowl and add fish. Set aside and leave to marinate in a cool place for 20 minutes.
3)Put all the dressing ingredients in a jar and shake well.
4)Wash and dry lettuce leaves. Arrange in a bowl with mango, pitaya, tomato, cucumber, red pepper and spring onions.
5)Add dressing and toss well.
6)Heat a non stick frying pan and add fish. Cook gently turning once.
7)Add fish to salad and serve immediately.
8)Garnish with mint leaves.

Made with love so Enjoy!

Witten by Kumud Gandhi – Food devotee, writer & broadcaster, Founder of The Cooking Academy A cookery school that puts healthy ingredients at the heart of everything they teach. For further information go to or contact Kumud Gandhi at


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